Asian chili paste
bainiku See umeboshi puree.
bean paste This name is used for both bean sauce and miso.
belacan See shrimp paste.
blacan See shrimp paste.
balachan See shrimp paste.
blachan See shrimp paste.
brown bean paste
brown bean sauce
chee hou sauce = che hau sauce = chu hou paste Shopping hints: This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets. Substitutes: hoisin sauce (Very similar, but less spicy.)
chile bean paste = chili bean paste = chili bean sauce = chilli bean sauce = bean paste with chili = hot bean paste Notes: This reddish-brown sauce is made from fermented soybeans and hot chilies. It’s very hot. Regional versions include Sichuan hot bean paste = Szechuan hot bean paste, and Korea’s kochu chang = kochujang. Substitutes: bean sauce + chile paste OR bean sauce + chopped chile peppers
chile paste = Asian chile paste = chili paste = chilli paste Notes: This is a blend of hot chile peppers, garlic, oil, and salt that’s commonly used in Asian cuisine. Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste. See also separate entries for these other chile pastes: nam prik pao, chile bean paste, sambal oelek, and sambal bajak. Substitutes: hot sauce OR harissa OR crushed red pepper flakes (to taste; start with 1/4 as much) OR dried red chili peppers
chili bean paste
Chinese chile (or chili) paste
Chinese duck sauce See plum sauce.
Chinese plum sauce See plum sauce.
dwen jang = customary soy bean paste Notes: This is a salty Korean bean paste. Substitutes: red miso
duck sauce See plum sauce.
fish gravy See fish sauce.
green curry paste = nam prik kaeng khiao wan To make your own: Curry Paste (Thailand).
ground fish sauce Substitutes: Thai fish sauce OR Vietnamese fish sauce
hot bean paste
hot chili sauce To make your own: Visit the Hot Chili Sauce
Indonesian sweet soy sauce See kecap manis.
Japanese horseradish See wasabi.
Japanese soy sauce = shoyu Substitutes: light Chinese soy sauce
kacang saus Substitutes: kecap manis
kapi See shrimp paste.
kejap manis See kecap manis.
ketjap manis See kecap manis.
Korean chile paste
mam tom See shrimp paste.
mushroom soy sauce Substitutes: dark soy sauce
nam pla See fish sauce.
nam prik = nam phrik Notes: This is a general Thai term for dipping sauces. Examples are nam prik pao, green curry paste = nam prik kaeng khiao wan, red curry paste = nam prik kaeng daeng, and yellow curry paste = nam prik kaeng kari.
nam prik kaeng daeng
nam prik kaeng kari
nam prik kaeng khiao wan
nam prik pao = Thai chile paste = Thai chili paste Notes: This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It’s sold in jars, and comes in different strengths, ranging from hot to mild. To make your own: See the recipe for nam prik pao
nuoc cham = Vietnamese hot sauce To make your own: Nuoc Cham
nuoc mam See fish sauce.
patis See fish sauce.
red bean curd = red bean curd cheese = red preserved bean curd
sambal bajak = sambal badjak To make your own: See the USENET Cookbook recipe for Sambal Bajak.
sambal blachan To make your own: See the recipe for Sambal Blachan on Recipecottage.com
sambal dabo lilang To make your own: See the USENET Cookbook recipe for Sambal Dabo Lilang.
shottsuru See fish sauce.
Sichuan chile (or chili) paste
soy sauce Notes: Soy sauce is made from soybeans that have been fermented and salted. It’s used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium. Substitutes: tamari (thicker) OR Maggi seasoning OR black bean sauce thinned with water OR kecap manis (much sweeter) OR Worcestershire sauce
Sriracha Notes: This is a hot sauce used as a condiment by Thais and Vietnamese. Substitutes: Tabasco sauce or other hot sauce (not as sweet)
sweet and sour sauce To make your own: Sweet and Sour Sauce
sweet bean sauce = sweet bean paste Notes: This brown sauce is made from sweetened fermented soybeans. Taiwanese cooks use it as a marinade or a condiment for meats. Substitutes: hoisin sauce (milder)
Szechuan chile (or chili) paste
tamari = wheat-free soy sauce Substitutes: soy sauce (thinner and less rich; made with wheat)
Thai fish sauce See fish sauce.
Thai sweet soy sauce Substitutes: Three parts soy sauce plus one part brown sugar OR Maggi’s Seasoning Sauce OR dark soy sauce OR mushroom soy sauce
toi sauce See tuong.
tonkatsu sauce Notes: This Japanese condiment is used to make yakisoba. Bull Dog is a popular brand.
trasi See shrimp paste.
trassi See shrimp paste.
tuong = toi sauce = Vietnamese soy sauce Notes: This is a salty bean paste used in Vietnamese cuisine. Substitutes: Blend equal parts bean sauce and water
tuong ot toi Vietnam
umeboshi plums Substitutes: 1 teaspoon sea salt per plum substituted
umeboshi paste See umeboshi puree.
umeboshi puree = umeboshi paste = bainiku Substitutes: sea salt OR miso OR soy sauce
Vietnamese chile paste
Vietnamese fish sauce See fish sauce.
Vietnamese hot sauce
Vietnamese soy sauce See tuong.
wasabe See wasabi.
X.O. sauce = X.O. chili sauce Notes: Asians pour this sauce over noodles and seafood. It’s made from dried anchovies, shrimp, and chiles. Substitutes: sate sauce
yellow bean sauce
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